Time: 90 mins
Servings: 4
Reheating: Refridgerate, or freeze. Reheat in oven at 180 C for 10-15 mins
Ingredients
- 1/2 head cauliflower
- 1 large sweet potato
- 2 red bell peppers
- 1 onion
- 1 tsp ground cumin
- 1 tin tomatoes
- 2 cloves garlic
- 1 red chilli
- pinch coriander
- 1 tin black beans
- 2 large handfuls baby spinach
- 8 corn tortillas
- 100 g gouda cheese
Notes
- If enchiladas are coming out a bit mushy, try lightly frying each tortilla before filling them.
Method
- preheat oven to 200 C
- chop cauliflower, sweet potato, bell peppers and onion small
- roast in olive oil, cumin, salt and pepper for 30-35 mins
- fry garlic, chilli and corriander stalks for 1 min
- add tomoatoes and 1/2 tin hot water, bring to boil
- simmer for 5 mins, or until thickened
- sesaon and transfer to liquidiser until smooth
- add beans and spinach to roast vegetables
- divide vegetables between tortillas and roll them up
- line them up in a baking dish and pour over sauce
- Grate cheese on top
- Bake for 25 minutes